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Chicken and White Bean Soup with Vegetables and Herbs Recipe

Chicken and White Bean Soup with Vegetables and Herbs recipe

Stashcook

This is a warm, hearty soup with chicken, white beans, and veggies. It has carrots, red bell pepper, and thyme for a yummy taste. We put cheese on top to make it extra special. It's good for lunch or dinner and makes you feel cozy.

Ingredients

2 x (15 oz) cans cannellini beans
48 fl oz low-sodium chicken broth
2 red bell peppers
1 x 30 oz rotisserie chicken, meat shredded
1 x (10 oz) bag shredded carrots
1 cup shredded cheddar cheese
2 medium yellow onions
1 tbsp fresh thyme leaves
2 tbsp extra virgin olive oil
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

Method

1
Wash, dry, trim, and seed the red bell peppers; cut into small pieces.
2
Peel, halve, and finely chop the onions. Combine them with the bell peppers and carrots in a bowl.
3
Heat a large pot over medium heat. Add olive oil and swirl to coat the bottom.
4
Add the chopped veggies to the pot. Sprinkle with garlic powder, salt, black pepper, and fresh thyme leaves. Cook, stirring occasionally, until the veggies are soft, about 7-8 minutes.
5
While the veggies are cooking, drain and rinse the cannellini beans. Set them aside.
6
Take the rotisserie chicken and remove the meat from the skin and bones. Shred the meat into pieces.
7
Add the shredded chicken, drained beans, and chicken broth to the pot with the veggies. Stir everything together.
8
Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer until the veggies and beans are very soft, about 10 minutes.
9
Turn off the heat. Ladle the soup into bowls and sprinkle each with shredded cheddar cheese before serving. Enjoy your cozy meal!

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